My Notes

My Notes

Combine oyster mushrooms with the creminis, if you wish.
Good with a green salad.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Time - Text60

Cooking Methodpan-frying

CostInexpensive

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, side dish

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory, umami

Ingredients

3 baking potatoes

2 tbsp butter

4 tbsp olive oil

1 onion, chopped

1 fennel bulb, trimmed and finely diced

2 large eggs

2 tbsp all purpose flour

Pinch of freshly grated nutmeg

Salt and freshly ground black pepper

8 oz (225g) cremini mushrooms

1 garlic clove, chopped

2 tbsp chopped thyme

1 tsp fresh lemon juice

Parmesan cheese shavings, to garnish

4 tbsp creme fraiche, to serve

Instructions

Place the potatoes in a large saucepan of salted water and cover. Bring to a boil, then simmer for 30 minutes, until just tender. Drain, cool, and peel. Shred the potatoes into a bowl.

Heat the butter in a frying pan over medium heat. Add the onion and fennel and cook until tender, about 10 minutes. Transfer to a bowl. Add the potatoes, eggs, flour, and nutmeg, and season with salt and pepper. Mix well.

Preheat the oven to 200°F (95°C). Heat 3 tbsp of oil in a large nonstick frying pan over medium-high heat. In batches, add about ¼ cup of the potato mixture for each pancake, and flatten with a spatula. Cook, turning once, about 7 minutes, until golden. Keep warm in the oven while making the remaining pancakes.

Heat the remaining oil in the frying pan over medium-high heat. Add the mushrooms and garlic and cook about 5 minutes until the mushrooms are browned. Stir in the thyme and lemon juice, and season with salt and pepper.

Serve the pancakes, topped with the mushrooms, Parmesan shavings, and a dollop of créme fraîche.